Friday, March 28, 2014

Friday Fritatta

The changing sky from our balcony

I know, I know, I really need to stop whining about winter. But it is just days before April is scheduled to make its debut and it is 19 degrees. Brr. But the sunrise was beautiful and it just has to get warmer eventually, right?

On Fridays in Lent John and I don't eat meat. It is not really a sacrifice for us as many of our favorite foods don't involve meat. We can't really complain when Friday night dinners are often pizza, sushi, a piece of fish or my favorite--frittata.

Frittatas are flat, round Italian omelets that are quick and easy to make. And did I mention delicious?You could use your favorite vegetables in a frittata or use whatever bits and bobs are left in the fridge at the end of the week. Frittatas are very forgiving and eggs the perfect backdrop for all manner of ingredients. Think ham and asparagus or bacon and onion or ricotta and spinach or potatoes and onions.

Making a frittata is much like making a risotto.Once you've mastered the method there are no limits.

My Ricotta Frittata

6 eggs

4 tablespoons milk

1/4 cup grated Romano cheese

1/2 cup whole milk ricotta

olive oil to coat bottom of 10" skillet

2 red bell peppers, sliced

1 small onion, sliced

2-3 handfuls baby spinach, roughly chopped

Salt and pepper

1 tablespoon butter

Heat oven to 350 degrees.

Mix eggs with milk, grated cheese, and ricotta. Set aside.

Film the bottom of a 10" skillet with olive oil. Saute red peppers and onions over medium heat until they begin to soften and take on a bit of color. Add spinach to pan and saute mixture until spinach is wilted. Season with salt and pepper.

Hi Michele, I hope that spring is really coming to your little haven of the world--here it comes in fits and starts, but there is color! new green, purples and pinks.love the ricotta in your frittata--makes it extra luscious.